Coconut Carrot Cake

Coconut Carrot Cake Recipe

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Opal Jackson-Cakmak

By
@sweetiecoconut

a coconut cake with ‘a different twist’

Rating:

★★★★★ 1 vote

Comments:

Ingredients

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see ingredients below

How to Make Coconut Carrot Cake

Step-by-Step

  • 12 cups all-purpose flour
    2 teaspoons baking powder
    1 tablespoon ground cinnamon
    1/2 teaspoon salt
    2 cups firmly packed light brown sugar
    1 1/2 cups vegetable oil
    4 large eggs, beaten
    1 teaspoon pure vanilla extract
    1 cup chopped pecans or walnuts
    1 cup grated coconut (fresh or frozen)
    1/2 cup grated carrots

    Preheat the oven to 350 degrees [F]. Grease and flour a 12-cup tube
    pan. Sift together the flour, baking powder, cinnamon, and salt.
    Set aside.
    In a large mixing bowl, combine the sugar, oil, and beaten eggs and mix
    well. Add the dry ingredients and mix just until blended. Add the vanilla extract. Fold in nuts, coconut, and carrots.
    Pour the batter into the prepared pan. Bake for 1 hour, or until a cake
    tester inserted in the middle of the cake comes out clean. Cool the cake
    in the pan.

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About Coconut Carrot Cake





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